Buttermints

In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream, and extract until creamy and smooth. Turn sugar mixture out onto a work surface lightly dusted with confectioners' sugar; knead until smooth and satiny. To make colored mints, divide in thirds. For pastel pink, add two drops of red; for pastel green, add two drops of green; leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out. Line two baking sheets with nonstick foil or parchment. Lightly dust work surface with confectioners' sugar. Working with one color at a time, roll out 1/4 cupfuls of the buttermint mixture into a 1/2" thick rope. Cut rope into 1/2" to 3/4" pillows. Transfer mints to prepared baking sheets with a spatula. (Be careful; they're soft and will squash easily.) Repeat with remaining buttermint portions. Let air dry at room temperature for one to two days until firm enough to handle. Transfer mints to airtight containers. Can be stored in airtight container at cool room temperature for up to two weeks; or refrigerated for up to one month.